Hey all! I hope you had a lovely weekend so far and when it is just about to finish here is the recipe for the Piña Colada Cupcakes (at the bottom) so the weekend last for a little longer 😉
I baked these cupcakes for the Luau party which went well with the hawaiian theme…
Initially I wanted to decorate the cupcakes with the “pineapple flowers” that I have seen a lot on Pinterest, however I managed to burn it :(. I really don’t like food to be wasted so I had to focus really hard on the positive side: I have learned the lesson!
PIÑA COLADA CUPCAKES
(for the base)
- 2 eggs
- 220g caster sugar
- 160g flour
- 1.5 tsp baking powder
- 1 tsp vanilla extract
- 120ml rapseed oil
- 100ml sour cream
- 1 (400g) canned pineapple chunks (slightly drained and crushed)
(for the buttercream)
- 50g creamed coconut (slightly heated so it soft)
- 100g softened butter (room temperature)
- 1 tsp vanilla extract
- 250g icing sugar
(for deco)
- coconut flakes
- glazed cherries
- to bake the bases you need to whisk the eggs and sugar together until it is pale in colour.
- Add flour, baking powder, vanilla essence, oil, sour cream, crushed pineapple chunks and combine well.
- Line a cupcake pan with 12 paper liners and fill about 2/3 full.
- Bake in the preheated oven (180C) for about 20 min.
- To make a buttercream combine butter and creamed coconut with icing sugar and vanilla extract until mixture becomes smooth like a cream
- Pipe the buttercream on the baked (and cooled) pineapple cupcake bases, sprinkle it with the coconut flakes and top it with the glazed cherries.
Enjoy!
Rasa 🙂
